Pineapple-Blueberry-Basil Galette

A few days ago I was asked if I’d be interested in creating a recipe using Pillsbury’s refrigerated pie crusts. I immediately responded with a very emphatic “Yes!” since this is one my favorite products! As you may know, homemade pie crust dough and I have a somewhat sketchy history. It doesn’t like me and I don’t like it. Oh wait, I love to eat it, I just can’t make it! I’m not sure I could produce a beautiful pie crust if my very life depended on it. It’s one of those cooking attributes that I just didn’t get. So, it was a happy day for me when Pillsbury came out with these beautiful refrigerated pie crusts.

For years, I used the frozen pie crusts. And they were fine. Except, that they were just almost too perfect. Stamped out and pressed pristinely into their little aluminum pans. You could make a pretty pie, but you couldn’t do anything else with them, really. Then these beautiful refrigerated pie crusts came on the market and I could make all kinds of new recipes! Regular pies, of course, hand pies, tarts, and gorgeous galettes.

A galette is actually my favorite kind of pie to make because it’s so easy and the result is always beautiful. I love these gorgeous freeform, rustic pies. And the fillings are limitless. Almost any fruit can be used in a galette. I’ve even seen savory ones with spinach and cheese. Just make a filling, pile it in the middle, and fold the crust up around it. Et voila – pie!

Now I know that you may be scratching your head a bit at the combination I’ve used for the filling of this galette, but be assured that this is one fantastic dessert. I love combining herbs with fruit and you simply won’t believe how well the basil plays with the tart pineapple and fresh summery blueberries. And guess what else…it’s cooked on the grill! Just make your galette and when you’ve finished cooking the burgers, pop it on to bake while you enjoy dinner. It gets a very slight smoky taste that only adds to its deliciousness. BeeBop declared this to be one of the best desserts I’ve ever made. That’s pretty high praise, y’all.

Prepare your gas or charcoal grill so that the temperature is maintaining a steady 375°. If your grill doesn’t have a thermometer, aim for a medium-hot heat. If possible, set up the grill so that you have an area to place the pie over indirect heat.

Remove the pie crust from the refrigerator and allow it to come to room temperature as instructed on the package.

Meanwhile, prepare the fruit for the recipe. Wash the blueberries and let them drain on a paper towel.

Cut the pineapple into bite-sized pieces.

Finely chop the basil.

In a medium bowl, combine the blueberries and pineapple with the basil, flour, and one tablespoon of the sugar. Toss everything together so that the fruit is well coated with the flour and sugar.

Unroll the pie crust onto a pan. I used an inverted pizza pan. Cooking on the underside of the pan makes it easier to remove the pie when you’re ready to serve. Brush the surface of the pie crust with half of the melted apple jelly.

Mound the pineapple-blueberry-basil filling in the center of the crust leaving a 2” margin all around.

Bring the crust up over the filling creating a freeform, rustic edge.

Beat the egg in a small bowl. Brush all the exposed crust with the beaten egg.

Sprinkle the remaining sugar on the egg-washed pie crust.

Place the pan on the indirect heat side of your grill. Close the grill cover and cook for 30-35 minutes or until the crust is nicely browned and the filling is bubbly.

Remove and let stand for 5 minutes before serving. Just before serving, brush the top of the fruit with the remaining melted apple jelly.

Enjoy!

Note: I am required by FTC rules to disclose that I will receive compensation from Pillsbury for this post. However, any opinions expressed in the post are strictly my own. Always have been. Always will be.

Heat a gas or charcoal grill so that the temperature is maintaining a steady 375°. If your grill doesn’t have a thermometer, aim for a medium-hot heat.

Remove the pie crust from the refrigerator and allow it to come to room temperature as instructed on the package.

Meanwhile, prepare the fruit for the recipe. Wash the blueberries and let drain on a paper towel. Cut the pineapple into bite-sized pieces. In a medium bowl, combine the prepared blueberries and pineapple with the basil, flour, and one tablespoon of the sugar. Toss everything together so that the fruit is well coated with the flour and sugar.

Unroll the pie crust onto a pan. Brush the surface of the pie crust with half of the melted apple jelly.

Mound the pineapple-blueberry-basil filling in the center of the crust leaving a 2” margin all around. Bring the crust up over the filling creating a freeform, rustic edge.

Beat the egg in a small bowl. Brush all the exposed crust with the beaten egg. Sprinkle the remaining sugar on the egg-washed pie crust.

Place the pan on the indirect heat side of your grill. Close the grill cover and cook for 30-35 minutes or until the crust is nicely browned and the filling is bubbly.

Remove and let stand for 5 minutes before serving. Just before serving, brush the top of the fruit with the remaining melted apple jelly.

Notes

To make preparation easy, purchase a fresh cut pre-prepped pineapple from the produce section of your grocery store.

Using Turbinado sugar in this recipe isn’t essential. If you don’t have it on hand, regular white sugar works just fine.

Don’t let the pie crust get too warm while you work or it can become difficult to handle. If it seems to be getting too soft, just put it in the refrigerator for a few minutes and it will be just fine!

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.